Tortilla wraps with chili con carne

Ingredients for 4 servings:

• 4 tortillas
• 4 lettuce leaves
• ½ onion(s)
• 1 garlic clove(s)
• 1 chili pepper(s)
• 250 g minced meat, mixed
• 400 g kidney beans from the can
• 500 g tomatoes, pureed
• 1 tsp tomato paste
• olive oil
• Sea salt and pepper, black
• Paprika powder
• cumin

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Finely chop the onion and garlic. Halve the chili pepper, remove the seeds, and chop as well. Sauté the onions and garlic in a large pot with a little heated olive oil until translucent, then add the minced meat. Season with salt, pepper, tomato paste, paprika, and half of the chopped chili pepper. Mix well and fry briefly until the meat turns a light brown color. Add the passata and drained kidney beans. Season again and add the other half of the chili pepper. Add a little cumin, bring to a boil, and simmer gently with the lid on for half an hour. Preheat the oven to 200°C (top/bottom heat). While the finished chili is still resting, now is a great time to prepare a side salad and arrange a few lettuce leaves on the rolled-out tortillas. Then simply add a dollop of chili, roll it up, and heat it in the oven on the middle rack for about 1 minute.